Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale

Abstract:

Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the Viscozyme^TM and Pectinex^TM to degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.

• Periodical: Advanced Materials Research (Volumes 726-731)
• Pages: 2908-2916
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.726-731.2908
• Online since: August 2013
• Authors: Yu Chang Tseng, Hou Chia Tseng, Yih Ming Weng
• Keywords: Cholesterol, Dietary Fiber, Pectinase, Pork Burger, Sensory Evaluation, Wet Okara

References

[1] E.S. Troutt, M.C. Hunt, D.E. Johnson, J.R. Claus, C.L. Kastner and D.H. Kropf: Characteristics of low-fat ground beef containing texture modifying ingredients. J. Food Sci. 57(1992), pp.19-24.

DOI: 10.1111/j.1365-2621.1992.tb05415.x

[2] D.K. O'Toole: Characteristics and use of okara, the soybean residue from soy milk production –A review. J. Agric. Food Chem. 47 (1999), pp.363-371.

DOI: 10.1021/jf980754l

[3] H. EI-Shemy: Soybean and nutrition. In Tech. Publish, Rijeka, Croatia (2011), pp.422-436.

[4] V.E.A. Rinaldi, P.K.V. Ng and M.R. Bennink: Effects of extrusion on dietary fiber and isoflavone contents of wheat extrudates enriched with wet okara. Cereal Chem.77 (2000), pp.237-240

DOI: 10.1094/cchem.2000.77.2.237

[5] K.N. Waliszewski, V. Pardio and E. Carreon: Physicochemical and sensory properties of corn tortillas made from nixtamalized corn flour fortified with spent soymilk residue (okara). J.Food Sci. 67 (2002), pp.3194-3197.

DOI: 10.1111/j.1365-2621.2002.tb08881.x

[6] M.L. Genta, N.V. Alvarez and M.S. Santana: Production and acceptance of a soy candy. J. Food Eng. 53 (2002), pp.199-202.

DOI: 10.1016/s0260-8774(01)00157-1

[7] S. Turhan, H. Temiz, and I. Sagir: Utilization of wet okara in low-fat beef patties. J. Muscle Foods 18 (2007), pp.226-235.

DOI: 10.1111/j.1745-4573.2007.00081.x

[8] M. Matsuo: Morphological and physicochemical properties and composition of "okara" fermented with Rhizopus oligosporus. Nippon Nogeikugaku Kaishi 42 (1989), pp.173-178 (in Japanese).

DOI: 10.4327/jsnfs.42.173

[9] J.W. King, J.H. Johnson, W.L. Orton, F.K. Mckeith P.L. J.N. O'conner, and T.R. Carr: Fat and cholesterol content of beef patties as affected by supercritical CO2 extraction. J. Food Sci.58 (2009), pp.950-958.

DOI: 10.1111/j.1365-2621.1993.tb06086.x

[10] A. Oztan and H. Vural: A study on the changes of water holding capacity and the free waterproportion of beef. Gida18 (1993), pp.29-33.

[11] L. Prosky, N.-G. Asp, T.F. Schweizer, J.W. DeVries and I. Furda: Determination of insoluble, soluble and total dietary fiber in foods and food products: Inter laboratory study. JAOAC, 71 (1988), pp.1017-1023.

DOI: 10.1093/jaoac/71.5.1017

[12] N. Kasai, A. Murata, H. Inui, T. Sakamoto and R. I. Kahn: Enzymatic high digestion of soybean milk residue (okara). J. Agric. Food Chem. 52 (2004), pp.5709-5716

DOI: 10.1021/jf035067v

[13] E.H. Mansour and A.H. Khalil: Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Res. Int. 30 (1997), pp.199-205.

DOI: 10.1016/s0963-9969(97)00043-4

[14] H.S. Gujral, A. Kaur, N. Singh and N.S. Sodhi: Effect of liquid whole egg, fat and textured soyprotein on the textural and cooking properties of raw and baked patties from goat meat. J. Food Eng.53 (2002), pp.377-385.

DOI: 10.1016/s0260-8774(01)00180-7

[15] B.M. Naveena, M. Muthukumar, A.R. Sen, Y. Babji and T.R.K. Murthy: Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusinecoracana). J. Muscle Foods 17 (2006), pp.92-104.

DOI: 10.1111/j.1745-4573.2006.00039.x

[16] M. Serdaroglu: Improving low fat meatball characteristics by adding whey powder. Meat Sci. 72 (2006), pp.155-163.

DOI: 10.1016/j.meatsci.2005.06.012